KitchenMagician's Recipe

CHICKEN BREASTS - STUFFED - HERBED CROUTON

Category: Poultry

Makes 4 servings.

Stuffing

2 c. seasoned bread crumbs
1/2 c. hot water
1/2 c. butter, melted
2 T. minced onion
1 T. minced fresh parsley
1/4 tsp. poultry seasoning
salt and pepper

4 skin-on chicken breast halves
1/2 c. all-purpose flour
1/2 tsp. paprika

Sauce

2 T. butter
1/2 lb. fresh mushrooms, sliced
1/4 c. chopped onion
1/4 c. dry white wine
2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. heavy whipping cream
1/2 c. sour cream

Preheat oven to 325F.
Spray a 9 x 13-inch baking dish with cooking spray.
Prepare Stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley and poultry seasoning; season with salt and pepper.
Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks.
In a shallow bowl, combine flour and paprika; coat chicken.
Place in baking dish. Drizzle with remaining butter.
Bake, uncovered, at 325F for 1 to 1 1/4 hours, or until a meat thermometer reads 170°.
Meanwhile, prepare Sauce. Saute mushrooms and onion in butter until tender. Add wine, stirring to deglaze pan.
Stir in flour; season with salt and pepper. Whisk in cream until blended. Bring to a boil.
Cook and stir for 1 minute or until thickened. Reduce heat; add sour cream.
Stir just until heated through; do not boil. Serve with chicken.